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4.12 from 110 votes

Dad's Friday Night Pasta Dish

This is one of the most simple pastas you will ever make. It requires dirtying only two dishes. One is the pot to boil the water in, the other is the dish to bake the pasta in.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: pasta, pasta bake
Servings: 6 Servings
Calories: 520kcal
Author: halfbakedharvest


  • 1 pound angel hair pasta
  • 1/3 cup olive oil
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon crushed red pepper or to your liking
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/3 cup kalamata olives halved
  • 1/3 cup oil packed sun-dried tomatoes drained of excess oil
  • 2 tablespoons pickled pepperoncinis optional
  • 15 ounces mozzarella cheese shredded
  • 3-4 red bell peppers sliced
  • Pepperonis
  • 2-4 ounces parmesan cheese freshly grated
  • Freshly torn basil for topping


  • Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain well.
  • While the water comes to a boil add the olive oil (make sure the oil covers the entire bottom of the baking dish, if not add more oil), dried basil, dried parsley, dried oregano, dried dill, crushed red pepper, salt and pepper to a 9 x 13 inch baking dish. To the baking dish add three fourths of the pasta, the olives, sun-dried tomatoes and pepperoncinis. Toss well until all the ingredients are evenly distributed. Drizzle the pasta with a little of the reserved oil from the sun-dried tomato jar. If pasta seems a little oily add in a little more angel hair or if you would like to use all the pasta be sure to add more oil to evenly coat all the pasta.
  • Add 3/4 of the mozzarella cheese and then scatter the sliced red peppers over top. At this point it will seem like there are too many peppers, but this is fine. They will cook down.
  • Sprinkle on the remaining mozzarella and evenly place the pepperonis on top. Sprinkle on top 2-4 ounces of parmesan and another drizzle of olive oil.
  • Bake in the preheated oven for 45 to 60 minutes or until the top is browned and the peppers have softened. Remove from the oven and garnish with fresh basil and more parmesan. Cut and eat!


Serving: 6g | Calories: 520kcal | Carbohydrates: 65g | Protein: 30g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 579mg | Potassium: 497mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2705IU | Vitamin C: 86.5mg | Calcium: 525mg | Iron: 2.9mg